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Lasagne Rolls

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)148.8258
Energy (kCal)2242.7989
Carbohydrates (g)184.5027
Total fats (g)107.8529
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook pasta according to package directions; drain and rinse under cold water until completely cool; drain thoroughly. | 2. Preheat oven to 350°F. | 3. Squeeze as much water as possible from the thawed spinach. | 4. In a large bowl, stir together the spinach, 8 oz mozzarella, ricotta, hamburger, and 1/2 cup of spaghetti sauce until thoroughly blended. | 5. Salt and pepper to taste. | 6. Line the bottom of an 11x7-inch baking dish with 1/2 cup tomato sauce. | 7. Divide the mixture among the pasta, spooning the mixture down the center of each noodle. | 8. Roll each noodle (like a jelly roll) arranging the rolls side by side in a baking dish. | 9. Coat the shells with an even layer of the remaining tomato sauce. | 10. Sprinkle with remaining mozzarella and Parmesan cheese, if desired. | 11. Bake until the center of the rolls are heated through and the sauce is bubbling, about 40 minutes. | 12. Let stand 10 minutes before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lasagna noodle 1 box - - - -
    spaghetti sauce 1 jar - - - -
    spinach 1 package chopped thawed frozen - - - -
    part mozzarella cheese 16 ounces shredded part-skim 1152.144 12.5647 110.0434 72.2131
    parmesan cheese 1/4 cup 74.0 8.0 8.0 1.0
    hamburger 1 cooked drained 585.1349 156.3988 2.8576 2.4494
    ricotta cheese 1 cup low-fat rinse 431.52 7.5392 27.9248 32.1904

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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